A sumptuous spread of whipped crab meat cooked with shallots, cream, garlic and butter.
Silky mousse of fresh duck foie gras marinated in the finest of Portuguese Port wines.
Delicious truffles and musky porcini mushrooms, marinated in Sherry wine and then blended with creamy chicken liver, butter and spices.
A smooth concoction of creamy goose foie gras whipped with milk, eggs, and delicious Sauternes.
A fresh and light take on the classic French rillettes, made with lump crabmeat and white fish meat blended with crème fraiche, sunflower oil and seasonings.